Prep 15 mins
Cook 20 mins
It's seafood and it's dinner... fish, shrimp, and scallops simmered in broth that is very tasty!
- 453.59 g scallops (I prefer the small ones)
- 453.59 g shrimp, peeled and deveined
- 680.38 g cod (or other mild white fish)
- 453.59 g jar salsa (mild or hot, your choice)
- 236.59 ml dry white wine
- 236.59 ml chicken broth
- 1 lemon
- 29.58 ml butter (not margarine)
- 14.79-29.58 ml olive oil
- kosher salt
- ground black pepper
- Heat olive oil and butter over medium heat.
- Cut fish into large chunks and sprinkle with salt and pepper, to taste and brown lightly in oil and butter (about 1 minute per side).
- Remove fish from pan and set aside.
- Add wine (careful to keep wine from direct heat while pouring into pan) and deglaze pan.
- Stir in jar of salsa and chicken broth. Let broth simmer over medium heat until liquid begins to bubble.
- Add scallops and shrimp to broth, stir gently, cover, and let simmer for 10 minutes.
- Cut lemon in half, squeeze juice into pan.
- Add fish back to pan and gently stir.
- Replace cover and simmer another 6-7 minutes.
- Serve in large bowls with crunchy bread and enjoy!
This was really, really tasty. Not to mention easy to make. I didn't have any white fish and neither did my small town grocery store so I used imitation crab instead and it worked out wonderfully! I served it with a warm sourdough baguette.
Hubby and I both loved this dish. I only had tilapia on had, but it worked well with the shrimp and bay scallops. I have prepared an appetizer recipe that cooked shrimp in salsa and butter and that is always a hit at parties. This was an excellent main dish with those same flavors. I had a Roasted Garlic Baguette on hand to sop up the juices and served this with Simply Green! (Salad) for a complete meal. Awesome. I would make this again for company, or just as a quick meal on a weeknight. Excellent.
This was so good! The Scallops were too expensive for my budget but I did have some fresh Crab meat that I threw in just before serving. My husband's a fisherman and I'm always looking for more ways to fix fish. Thanks for a great recipe.